We also had our 15% whole grain SD project that we wanted to increase up to 40% whole grains too. So we used the whole grain levain(after a 24 hour retard in the fridge making it a 60 hour build) to make a 40% whole grain SD bread using spelt, rye and WW. To make things interesting and even more tasty we included a bulgar and flax seed scald to round out the flavor

With the white flour 60 hour levain we made another 15% whole grain SD but also perked it up some with pumpkin, sunflower, chia and hemp seeds inside and out.

We decided to bake both in Chacon shapes and also in Dutch Ovens. The white seeded Chacon was made with one central knotted roll surrounded by a non twist rope and covered with a huge bialy shaped main dough. Hydration was 75,5%.

The flours and water were autolysed with the salt for 3 hours for both breads. Each started out with 10 minutes of French Slap an Folds followed by a 30 minute rest in a plastic covered, oiled bowl. Then 3 sets of stretch and folds we done every 30 minutes with the add ins being incorporated on the 2nd set.

Once the S& F’s were completed each dough was allowed to ferment for 1 hour before being shaped into Chacons in the rice floured baskets. They were immediately placed into sealed trash can liners and placed in the fridge for a 12 hour retard.

The 40% whole grain Chacon was nearly fully proofed during the retard but the white one was only half way there. So well pulled the white one out of the fridge, leaving it in the bag to warm up and proof an hour and half at room temp before we took out the 40% whole grain Chacon.

Both were baked at 450 F for 15 minutes to steam with the lid on starting the 40% whole grain Chacon 15 minutes before the white one went in. After the lids were removed they were allowed to continue to bake in the DO for 5 minutes before being removed from the DO and allowed to finish baking on the stone.

Both were deemed done at the 25 minute mark when they read 209 F in the middle. They were removed to the cooling rack immediately and allowed to cool for 1 ½ hours before slicing into quarters and slicing 1 quarter into ½”slices.

The seeded white Chacon browned a little more on the outside and also had a slightly more open crumb – but not much. Both crusts went soft as they cooled and were chewy. The crumbs were soft, airy and moist with a little gloss.

For once my wife agreed. The 40% whole grain variant tasted noticeably better to each of us and was our favorite even thought the seeded white Chacon was a fine and dandy SD bread. Both were noticeably more sour tangy than our standard SD breads made with a normal 6 hour build and a 24 hour retard of the levain.

When ever we have 60 hours to kill and only 1 g of SD starter we now know what to do with it to make some nice SD bread.

Comments

I am wondering how many timers you have in your kitchen? I know I have 2 that stay put and one that I can wear around when I am busy doing other things and easily distracted therefore making stationary timers useless.....but my kitchen isn't any where near as busy as yours is! What a production :-)

Nice to know you and the Misses are enjoying the more whole wheaty breads....once you take a taste it is hard to beat and you sure do know how to add lots of goodies to make them even better.

These loaves look delicious. Love the patterns your baskets make.

Our ancestors knew well the benefits of sourdough and luckily their wisdom was passed down through the centuries so we can feed ourselves and our families well on a smidgen of basic ingredients as you have just proved!

Take Care,

Janet

P.S. Looks as though this bake tuckered out your apprentice but she does look as though she has another plan brewing in that quick mind of hers....

what a little time and a smidgen (a great word) of SD can do. I see my spreadsheets for the levains are wrong too. Instead of a gram each of starter they actually split a gram and should be a half a gram each - but I'm not going to change it. I do think many are right when they say that more time does make for more sour.

I have three timers. On on the Mini Oven (don'tknow how to use that one), one on the Big Old Betsy and one on the microwave. I only used the two I know how to set though. I just broke things into 15 minute chunks for one timer and 5 minute ones for the other.

First DO goes in, set timer for 15 minutes, and lid comes off in 15 minutes. At that time put the other DO in the oven and reset the timer for another 15 minutes. Set the other timer for 5 minutes. When the 5 minute timer goes off dump the first bread out of the DO and place on the stone and reset the timer for 5 minutes. When the 5 minute timer goes off rotate the bread on the stone. When the 15 minute timer goes off again uncover the 2nd DO and put the temperature probe in the first boule and rotate it and set the 5 minute timer. When the 5 minute timer goes of uncover the 2nd boule and take the first one out of oven to cool set the 5 minute timer again. When it goes off take the 2nd Chacon out of the DO and put on the stone and set the 5 minute timer. When it goes off rotate the boule and set the timer again. When it goes off rotate then Chacon and put the temperature probe in it. 5 minutes later it too should be done. Whew!

We do love our sourdough don't we? I'm looking at my apprentice but she looks very much asleep on the back of the sofa as usual so who knows what she will come up with bread wise next. She did remind me to refresh the YW and SD this morning though and we got a levain of each going at that time for something.

the bread looked fine from a distance and tasted great up close. The three stalks of wheat wrapped in a ribbon that I carefully placed in the bottom of the basket stayed in place although they don't look much like wheat. And why is my apprentice rolling on the floor laughing?

You are right about the taste of whole wheat flour combined with rye and spelt. Great combination of flavors. Thank you for the idea, both for the chacon and for the flour combo.

impressed with your baking outside the ...box...eeerrr....oven! I think you are the first one on TFL to try out the Chacon shape and with your own wheat stalk and ribbon twist too. Way to go.

I saw Joe Ortiz on Baking with Julia put some wheat stalks in the bottom of a basket and then cover them up with a boule but it was low hydration dough and wasn't in there long. After he flipped it out, stalk side up, he used a pair of scissors to cut in the grains on the stalk. Then he egg washed the top, except where the wheat stalks were before baking, The stalks really stood out on the much darker background after baking. I tried it on higher hydration dough and it just blended in and disappeared after retarding and proofing for a total of 15 hours :-) Now I make the stalks separately and after egg washing the boule I put nthem on as best I can and cut them with scissors - but only do this for the Holidays - usually just Thanksgiving

Can't wait to see the post on your Multi-grain Wheat Stalk Chacon and glad you liked the taste of the whole grain combination too! I'm going to rename the 3 roll and twisted rope Chacon from Twisted Sisters Chacon to - We 3 Twisted Sister's Grandma Chacon - for you and your two fine baking sisters.

I can hardly stand it! My apprentice is beside herself...... she isworking herself into a fit .....maybe she is hungry...she is supposed to eat in 5 minutes and Halloween freaks her out as it is. Way to go girls! You made my day. What is Helen up to? :-)

come through the storm? I'm guessing you Mom's place was pretty wet since she is closer to the water? Glad your apprentices were 'nonpussed' about the dark. They could have used to do some mousing though instead of sleeping !

This was a fun experiment to do and the bread was delicious. We have some sprouts (red, ww and spelt) going to make some white and red malts since we are out and we like what they add to bread fermentation, color and taste. Plus we have two levains going, multi-grain SD and a YW multi- grain that just might become bagels and bialys since we are out of both and they need the red and white malt boost. Maybe some of the sprouts will end up going in the bialys too.

on the 40% whole grain bread Khalid. It just tastes better to me. The bulgar scald with flax seed really helped it seem like more whole grains were in there smewhere and the seeds really helped the whiter floured Chacon too. I was amazed at what 1 g of starter could do with a little time on its side. You should try it out and see if it adds to your sour too. I refreshed my starter today and cut back the amount I have in the fridge to 40 g from 80 g - Someday maybe only 10 g :-)

I'm out of some 100% rye and WW and multi-grain so they will be coming up for baking soon - How about you?

I am amazed at your beautiful bread and the detailed process of making it. I'm new to the art of sourdough baking so I played it safe. Since Halloween can be a little stressful for my three apprentices, and their cousin Bailey, we headed over to my daughter's house and our house went dark so they got quiet time while we oohed and awwed at all the adorable children in costume. Here in Texas BBQ is served with sliced white bread so I opted for the Fluffy Sourdough bread to go with boneless BBQ ribs and roasted vegetables. The dinner was a hit and the loaf of fluffy sourdough bread disappeared like magic!

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